Side Dishes

Grilled Vegetables with Soy Lemon Sauce

Name: Grilled Vegetables with Soy Lemon Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 20 g (3 cm piece) Eggplant; 50 g (⅓ zucchini) Zucchini; 15 g (3 small) King oyster mushrooms; 15 g (⅛ onion) Onion; 15 g (1 tbsp) Balsamic cream; 3 g (3×1 cm strip) Red bell pepper; 3 g (3×1 cm strip) Yellow bell pepper; 3 g (3×1 cm strip) Green bell pepper; a little Olive oil; 5 g (1 tsp) Low-sodium soy sauce; 15 g (1 tbsp) Vinegar; 10 g (1 tbsp) Sugar; 5 g (1 tsp) Lemon juice

구운채소와 간장레몬 소스

Eggplant, zucchini, mushrooms and bell peppers grilled with olive oil and served with a tangy low-sodium soy-lemon sauce and balsamic cream. Vegetables are rich in potassium, which helps flush out sodium, and lemon juice masks saltiness while boosting the umami of soy sauce.

📝 Step-by-Step Instructions

Mix the low-sodium soy sauce, vinegar, lemon juice and sugar to make the soy lemon sauce.

Grilled Vegetables with Soy Lemon Sauce — step 1

Cut the zucchini, eggplant and mushrooms into 3 cm lengths, then slice them thinly. Cut the onion and peppers to the same length as the zucchini.

Grilled Vegetables with Soy Lemon Sauce — step 2

Brush the vegetables with olive oil and grill them on a hot grill pan. Plate, drizzle with balsamic cream and serve with the soy lemon sauce.

Grilled Vegetables with Soy Lemon Sauce — step 3

📊 Nutrition Facts (per serving)

175Calories (kcal)

19 gCarbs

4 gProtein

9 gFat

38 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.